Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.

Heat together in saucepan honey, brown sugar, and shortening. DO NOT BOIL. Cool. Beat in eggs and beat thoroughly. Combine with dry ingredients which have been sifted together. Dough will be soft. Either roll and cut with cookie cutter or drop by spoonfuls. Bake at 325º 10-15 minutes, or until golden brown.

¼ cup cocoa or carob powder
¼ cup potato flour
¼ cup rice flour
½ cup white sugar
3/8 cup stick margarine
1 egg

Preheat oven to 350. Grease cookie sheet. mix dry ingredients. Beat egg. mix egg and margarine. mix in with dry ingredients (may have to use hands). With dough, form cylinder-shaped balls and put on sheet. Flatten with a fork dipped in cold water. Bake at 350 for 12-15 minutes. Once cooled, put frosting between the smooth halves of the cookies, sandwich two together and voila!

In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

2 cups peanut butter
2 cups sugar
1 tablespoons vanilla
1 egg

Mix well. Roll batter into balls and press flat with a fork. Bake at 350 for approx. 10 min.

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: We receive the most unusual feedback from our diverse taste-testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. Im sure youll enjoy this crackled-top cookie as much as our testers did.

Ingredients:

½ cup shortening
¾ cup sugar
1 egg
1 teaspoon vanilla flavoring
½ cup potato starch
¾ cup plus 2 tablespoons cornstarch
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:

2 tablespoons sugar mixed with
½ teaspoon cinnamon

Directions:

Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

Makes about 3 dozen cookies.

Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired.

Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of Lifeline, on page 15.

1 cup butter or margarine
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cup brown rice flour ½ cup potato flour (NOT potato starch
flour)
1 teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
2 - 14 oz. bags of fun size or miniature Snickers Bars

Mix butter, peanut butter, sugars, egg, and vanilla together well. Add dry ingredients; mix. Cut fun size Snickers bars in half or use one whole miniature Snickers. Wrap cookie dough (use about a 1 ball of dough for each cookie) around a piece of candy and place on a well greased cookie sheet. Bake at 375 for about 9 minutes. Flatten cookies slightly with a spatula as soon as they are removed from the oven. Let cool on the cookie sheet for about 10 minutes before removing.

Note: I dont have any problems with these cookies when I use Air Bake cookie sheets. If you use regular sheets you will need to watch them
carefully as they tend to burn on the bottom. Dont get confused. Use potato flour NOT potato starch flour!

1 ½ cups butter
1 cup sugar
1 egg
1 teaspoon gluten free vanilla
1 teaspoon almond extract
¼ teaspoon salt
1 teaspoon gluten-free baking powder
4 cups brown rice flour

Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & ½ dozen cookies.

1 ½ cups brown rice flour
½ cup tapioca starch
½ Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Vanilla
1 Cup Sugar
½ Cup Butter, Softened
2 Eggs, beaten

In a medium size bowl, mix brown rice flour, tapioca starch, salt, and baking powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies.

Bake on an un-greased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan.

I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a ½ inch of dough and placed on cookie sheet). When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite gluten-free chocolate frosting on each cookie, place a Hersheys kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hersheys kiss, to make it resemble a hat band. If you need a icing recipe, please e-mail me and I will be happy to mail them. ( I use a butter cream icing.).

Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes).

Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla.

Coat a madeleine pan with gluten-free cooking spray. Spoon about 1 Tablespoon of the mixture into each madeleine form. (Instead of a madeleine pan you may use a muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned.

Remove the madeleines from the pan using the tip of a knife. Let them cool completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen.

This recipe comes to us from Joan Kulka. Note: For the rice flour in the gluten-free flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour.

** gluten-free flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)

Ingredients:
2 cups gluten-free flour mix
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 cup dates, quartered (optional)
1 cup seedless raisins
½ cup margarine or butter
1 cup sugar
1 egg
1 cup Lucky Leaf Apple Butter

Directions:
Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates, and raisins. Stir in dry ingredients alternately with apple butter. Chill dough for about 30 minutes. Drop by rounded teaspoons onto greased baking sheet 2 inches apart. Bake in preheated 375F degree oven for about 12 minutes.

To help prevent the cookies from spreading too much we chilled the dough before dropping onto a baking sheet. These cookies can stick together once cooled so I always slip a sheet of wax paper between them. And these freeze well for later!!